Waffle House #536
1066 Hwy 301 S, Baldwin, FL 32234 · Permanent Food Service · License 2608772
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection3 high priority (fixed by the Aug 5 follow-up), 4 intermediate (1 fixed on the spot), 3 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Follow-up to an earlier complaint check
- Follow-up visitAug 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
Earlier inspections 1
C77Routine inspection10 violations, 3 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Opened milk in far left reach-in cooler with no date mark. Also, two opened milks in far right reach-in cooler with no date mark. Manager unsure when all three milks were opened.
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee place dirty dishes in the dishwasher, waited for the cycle to complete, then retrieved clean dishes and put them away. Also, observed employee wash hands without using soap.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
One live flying insect at flat grill area.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
See stop sale. Opened milk in far left reach-in cooler with no date mark. Also, two opened milks in far right reach-in cooler with no date mark. Manager unsure when all three milks were opened.
Code 16, Dishwashing facilities and test kits: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
Dishmachine in use during inspection. Provided thermometer reached a maximum temperature during the cycle of 142°F. Manager states machine needs to run and heat up. Second cycle registered maximum temperature of 150°F. A third cycle recorded maximum temperature of 158°F.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Cleaning towel inside handwash sink by dishmachine. Employee removed towel.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Manager unable to provide proof of employee food handler training at time of inspection.
Basic3
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Wiping cloth solution at far left tested at 0ppm chlorine. Employee remade solution to 50ppm chlorine.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Take out cups in dispensers by both soda machines do not have a top cover/protection.
Code 33, Garbage and refuse: Open dumpster lid.
Left dumpster lid is open.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.